Carrot Cake Bars

These Carrot Cake Bars are a delightful twist on the traditional carrot cake, combining a soft, spiced carrot cake with a creamy cheesecake swirl. They’re perfect for any occasion and are easy to make, giving you all the flavors of a classic carrot cake without the need for layers or frosting. The cheesecake swirl adds a rich, creamy contrast that perfectly complements the moist carrot cake. These bars are a must-try for anyone who loves a sweet and satisfying treat.

Why You’ll Love This Recipe

I absolutely love this recipe because it brings together two classic desserts in one – carrot cake and cheesecake. The warm, spiced flavor of the carrot cake perfectly balances with the creamy, smooth cheesecake swirl. It’s the kind of dessert that everyone will love, whether it’s for a special occasion, a casual treat, or even a brunch gathering. Plus, it’s so easy to make, and the ingredients come together quickly. I also love that these bars are great for sharing – they’re the perfect size for grabbing and going, but they also store well, so you can enjoy them for days.

Ingredients

• 1/2 cup butter, melted

• 1 cup light brown sugar, packed

• 1 large egg

• 1 tablespoon vanilla extract

• 1 cup all-purpose flour

• 1 teaspoon ground cinnamon

• 1/4 teaspoon baking powder

• 1/4 teaspoon salt

• 1 cup shredded carrots

Cheesecake Swirl

• 4 ounces cream cheese, room temperature

• 1/4 cup granulated sugar

• 1 large egg yolk

• 3/4 teaspoon vanilla extract

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Lightly spray an 8×8 baking pan with non-stick spray, or line the pan with parchment paper and spray it lightly with nonstick baking spray. Set aside.

2. Carrot Cake Bars:

   • Place the butter in a microwave-safe bowl and microwave it for 30 seconds. If needed, microwave for another 15 seconds until the butter is completely melted.

   • In a medium-sized bowl, combine the melted butter and brown sugar, stirring until well combined.

   • Stir in the egg and vanilla extract.

   • Add the flour, cinnamon, baking powder, and salt to the mixture. Stir until everything is fully incorporated.

   • Gently fold in the shredded carrots. Set this carrot cake batter aside.

3. Cheesecake Swirl:

   • In a medium-sized bowl, combine the cream cheese and granulated sugar. Use a hand mixer to beat until smooth and creamy.

   • Add the egg yolk and vanilla extract, continuing to beat until smooth.

4. Assemble:

   • Pour about half of the carrot cake batter into the prepared baking pan and spread it out evenly using an offset spatula.

   • Drop half of the cheesecake batter in dollops over the carrot cake batter. Don’t swirl yet.

   • Pour the remaining carrot cake batter on top of the cheesecake batter, spreading it out gently.

   • Drop the remaining cheesecake batter in dollops over the carrot cake batter.

   • Using a knife or skewer, swirl the two batters together to your desired effect.

5. Bake for about 35-40 minutes, or until the edges are golden brown and the center is set with only a slight jiggle.

6. Let the bars cool completely before cutting into them. Once cool, store in an airtight container in the refrigerator.

Servings and Timing

• Prep Time: 15 minutes

• Cook Time: 35-40 minutes

• Cooling Time: 30 minutes (for cutting and serving)

• Total Time: About 1 hour 30 minutes

• Servings: Makes approximately 9-12 bars, depending on how you cut them.

Variations

• Nutty Carrot Cake Bars: Add chopped walnuts or pecans to the carrot cake batter for some added crunch and flavor.

• Spiced Up Version: If you love a spicier carrot cake, try adding a pinch of ground ginger or nutmeg for an extra layer of flavor.

• Gluten-Free Option: Swap the all-purpose flour for a gluten-free flour blend to make these bars gluten-free.

• Dairy-Free Option: Use non-dairy butter and a dairy-free cream cheese for a dairy-free version of this recipe.

Storage/Reheating

• Storage: Store the carrot cake bars in an airtight container in the refrigerator for up to 5 days. They can also be kept at room temperature for up to 2 days if you prefer them a little softer.

• Freezing: If you want to store them for a longer period, these bars freeze wonderfully. Wrap them individually or in a block with plastic wrap and store in a freezer-safe bag for up to 2 months.

• Reheating: Reheat the bars in the microwave for about 10-15 seconds if you’d like them warm, or enjoy them cold straight from the fridge.

FAQs

How can I tell when the carrot cake bars are done?

I look for golden brown edges, and the center should not jiggle much when I gently shake the pan. The bars will firm up more as they cool.

Can I use a different pan size?

I recommend using an 8×8 pan for the right thickness and texture. If you use a different size, you might need to adjust the baking time.

Can I make these bars without the cheesecake swirl?

Yes! If you prefer a plain carrot cake bar, simply skip the cheesecake swirl and bake the carrot cake batter on its own.

Can I use pre-shredded carrots for this recipe?

I prefer to shred fresh carrots for the best texture, but pre-shredded carrots will work just fine if that’s more convenient.

Are these bars suitable for a crowd?

Absolutely! These carrot cake bars are great for sharing and serving at parties or gatherings. They’re easy to cut into squares and serve to a crowd.

Conclusion

I absolutely love these Carrot Cake Bars for their perfect balance of flavors and ease of preparation. The combination of spiced carrot cake and creamy cheesecake is irresistible, making them a crowd-pleasing treat. Whether you’re serving them at a special event or enjoying them as a simple snack, they’re sure to become a favorite in your dessert rotation.

Carrot Cake Bars

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• Author: Chef Sara
• Total Time: 1 hour 30 minutes
• Yield: 9-12 bars
• Diet: Vegetarian

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Description

These Carrot Cake Bars are a delightful twist on the traditional carrot cake, combining a soft, spiced carrot cake with a creamy cheesecake swirl. They are easy to make, perfect for any occasion, and offer a rich, creamy contrast that complements the moist carrot cake.

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Ingredients

1/2 cup butter, melted

1 cup light brown sugar, packed

1 large egg

1 tablespoon vanilla extract

1 cup all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup shredded carrots

Cheesecake Swirl:

4 ounces cream cheese, room temperature

1/4 cup granulated sugar

1 large egg yolk

3/4 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C). Lightly spray an 8×8 baking pan with non-stick spray, or line the pan with parchment paper and spray it lightly with nonstick baking spray. Set aside.
2. Place the butter in a microwave-safe bowl and microwave it for 30 seconds. If needed, microwave for another 15 seconds until the butter is completely melted.
3. In a medium-sized bowl, combine the melted butter and brown sugar, stirring until well combined.
4. Stir in the egg and vanilla extract.
5. Add the flour, cinnamon, baking powder, and salt to the mixture. Stir until everything is fully incorporated.
6. Gently fold in the shredded carrots. Set this carrot cake batter aside.
7. For the cheesecake swirl: In a medium-sized bowl, combine the cream cheese and granulated sugar. Use a hand mixer to beat until smooth and creamy.
8. Add the egg yolk and vanilla extract, continuing to beat until smooth.
9. To assemble: Pour about half of the carrot cake batter into the prepared baking pan and spread it out evenly using an offset spatula.
10. Drop half of the cheesecake batter in dollops over the carrot cake batter. Don’t swirl yet.
11. Pour the remaining carrot cake batter on top of the cheesecake batter, spreading it out gently.
12. Drop the remaining cheesecake batter in dollops over the carrot cake batter.
13. Using a knife or skewer, swirl the two batters together to your desired effect.
14. Bake for about 35-40 minutes, or until the edges are golden brown and the center is set with only a slight jiggle.
15. Let the bars cool completely before cutting into them. Once cool, store in an airtight container in the refrigerator.

Notes

• Nutty Carrot Cake Bars: Add chopped walnuts or pecans to the carrot cake batter for some added crunch and flavor.
• Spiced Up Version: Add a pinch of ground ginger or nutmeg for an extra layer of flavor.
• Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
• Dairy-Free Option: Use non-dairy butter and dairy-free cream cheese.
• Storage: Store in an airtight container in the fridge for up to 5 days, or at room temperature for 2 days.
• Freezing: Wrap individually or in blocks with plastic wrap and store in a freezer-safe bag for up to 2 months.
• Reheating: Microwave for 10-15 seconds for a warm treat.

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 250
• Sugar: 23g
• Sodium: 160mg
• Fat: 13g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 45mg